Zesty Lemon Scones (Print Version)

# Ingredients:

→ Scones

01 - Grated zest from three lemons
02 - 100g (1/2 cup) granulated sugar
03 - 360g (3 cups) plain flour
04 - 1 tbsp. of baking powder
05 - 1/2 tsp. of coarse salt
06 - 1/4 tsp. of baking soda
07 - 227g (1 cup) chilled unsalted butter, diced
08 - 1 cold large egg
09 - 120ml (2/3 cup) buttermilk, plus more to brush on top

→ Lemon Glaze

10 - 57g (1/2 cup) icing sugar
11 - 2 tbsp. of fresh lemon juice

# Instructions:

01 - Set oven to 425°F and line a tray with parchment.
02 - Massage lemon zest into sugar, then whisk it with flour, salt, baking powder, and soda.
03 - Mix chunks of cold butter into the flour mix by hand or with a pastry cutter until it looks like little crumbs.
04 - Stir buttermilk and egg together, then gently mix this into the dry ingredients till just combined.
05 - Shape dough into an 8-inch round, slice into 8 pieces, brush with buttermilk, and pop in freezer for 15 minutes.
06 - Bake for about 20 minutes till golden. Once cooled, pour the glaze over the top.

# Notes:

01 - Good for 2 days at room temp.
02 - Keeps frozen up to 2 months.
03 - Chilled ingredients make a better dough.

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